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Beef Stuffed Bell Peppers

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The bell peppers, carrots and tomatoes were fresh from the garden; still warm from the sun. I scraped the dirt from those vibrant little carrots myself. I posted stuffed bell peppers a couple years ago using a mix of ground turkey and pork.

These are the beef version. Beef stuffed bell peppers are a meal in themselves; a classic Russian and Ukrainian dish. Enjoy!

Ingredients for Beef Stuffed Bell Peppers:

10-12 medium bell peppers (any color)
2 lbs ground beef (I used ground chuck)
2 1/2 cups cooked white rice
2 whole eggs, minus the shell of course (two yolks work well too if the whites don’t agree with you).
1 tsp salt
3 medium carrots, peeled and grated
1 medium yellow onion, peeled and finely chopped
2 cups fresh chopped tomatoes (1 large tomato or 2 small)
2 large garlic cloves, peeled and pressed
Handful of fresh parsley, finely chopped (1 tbsp dried parsley would work as well)
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
4 Tbsp olive oil
1 tsp salt plus 2 Tbsp vinegar for boiling water

Ingredients for the Sauce:

2 medium carrots, grated
1 Tbsp mrs dash, or your favorite seasoning
1/2 tsp salt
1/2 tsp sugar
1 heaping tbsp sour cream
2 cups freshly chopped tomatoes or 1 cup marinara
2 cups reserved water from bell peppers

Prepping the peppers:

1. Cut the tops off each pepper and remove the junk from the inside with your hands.

beef-stuffed-bell-peppers

2. Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.

3. Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit in hit water while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.

The Meat Mix:

1. In a large skillet, heat 4 Tbsp oil over medium/high heat. Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.

beef-stuffed-bell-peppers-1

3. In a large bowl (I use my KitchenAid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.

beef-stuffed-bell-peppers-2

4. Loosely stuff the peppers with the beef mix. Fill them but don’t pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.

The sauce for the Beef stuffed bell peppers:

1. In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt,  1/2 tsp sugar and a heaping Tbsp of sour cream. Add 2 cups water and stir to blend.

beef-stuffed-bell-peppers-3

2. Pour the sauce over the  stuffed peppers and cover peppers with their lids.

Two Ways to Cook beef stuffed bell peppers:

1. If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.

2. If using a dutch oven (recommended method), cover with lid and bake at 450 ˚ F for 20-25 minutes, then reduce heat to 350 ˚ F and bake 1 hour.
Serve with a generous dollop of sour cream.

Notes: To reheat leftovers, cut the pepper in half and spoon the sauce over each half.
Also, if you have leftover meat mix, saute up some meatballs.

Beef Stuffed Bell Peppers

5 from 22 votes
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 55 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$15
Servings: 10

Ingredients

Ingredients for Beef Stuffed Bell Peppers:

  • 10-12 medium bell peppers any color
  • 2 lbs ground beef
  • 2 1/2 cups cooked white rice
  • 2 whole eggs minus the shell
  • 1 tsp salt
  • 3 medium carrots peeled and grated
  • 1 medium yellow onion peeled and finely chopped
  • 2 cups fresh chopped tomatoes 1 large tomato or 2 small
  • 2 large garlic cloves peeled and pressed
  • Handful of fresh parsley finely chopped (1 tbsp dried parsley would work as well)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 Tbsp olive oil
  • 1 tsp salt plus 2 tbsp vinegar for boiling water

Ingredients for the Sauce:

  • 2 medium carrots grated
  • 1 Tbsp mrs dash or your favorite seasoning
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 heaping tbsp sour cream
  • 2 cups freshly chopped tomatoes or 1 cup marinara
  • 2 cups reserved water from bell peppers

Instructions

  1. Cut the tops off each pepper and remove the seeds from the inside with your hands.
  2. Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.
  3. Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.

The Meat Mix:

  1. In a large skillet, heat 4 tbsp oil over medium/high heat.
  2. Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.
  3. In a large bowl (I use my Kitchen Aid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.
  4. Loosely stuff the peppers with the beef mix. Fill them but don't pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.

The sauce:

  1. In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt, 1/2 tsp sugar and a heaping tbsp of sour cream. Add 2 cups water and stir to blend.
  2. Pour the sauce over the stuffed peppers and cover peppers with lids.

Two Ways to Cook these:

  1. If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
  2. If using a dutch oven (recommended method), cover with lid and bake at 450°F for 20-25 minutes, then reduce heat to 350˚ F and bake 1 hour.

Serve with a generous dollop of sour cream.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • H K
    November 6, 2019

    I was searching for a good bell pepper recipe. Past endeavors led to under-cooked rice, or under cooked pepper, long cooking times, or overly compacted stuffing, or tomato sauce that didn’t integrate well into the filling. This is the best. I am surprised that the sauce is watery yet flavorful. Perfect. I finally have a go-to tasty stuffed bell pepper recipe.
    Thank you Natasha for sharing your technique and combination. Winsome. Reply

    • Natashas Kitchen
      November 6, 2019

      You’re welcome!! Thank you for that awesome feedback! Reply

      • H K
        November 6, 2019

        oh, i forgot to mention tha I didn’t use sourcream because I didn’t have any. Ofcourse this is why the sauce was more watery. But anyway perfect. Just like my cousin made them for me last summer in Uzhgorod, Ukraine. Reply

        • Natashas Kitchen
          November 7, 2019

          Thank you for sharing that with me! Reply

  • Lauren
    October 27, 2019

    Prepped my peppers in the instant pot for 3 minutes then QPR. Used tongs to empty them of collected water before setting them in my Staub glass-lidded brasier to cook in the oven. Since I’d used already cooked foods primarily I just baked these at 425 for 15 minutes then 45 minutes at 350. Excellent! Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • NATALIA CEPEDA
    October 3, 2019

    Hi Natasha,
    Can you share why you add eggs in this recipe?
    I have been making stuffed papers before but without eggs. Reply

  • Elina
    August 24, 2019

    Hi Natasha, i don’t have a dutch oven, wondering if you know how well this recipe would work if i used a regular bake dish with foil on top. Reply

    • Natashas Kitchen
      August 24, 2019

      Hi Elina, I would suggest using the stove top method listed above but you can place them in a single layer in a deep roasting pan and cover tightly with foil. You can use a regular soup pot to precook the peppers (please see “prepping the peppers” section above). Reply

  • Anna
    February 7, 2019

    The best stuffed peppers recipe I have tried! So tasty and so easy! Reply

    • Natashas Kitchen
      February 8, 2019

      I’m so happy to hear that, Anna! Thank you for that awesome feedback! Reply

  • Rita
    October 21, 2018

    I made a double portion and would like to freeze half for later.. should I freeze them cooked or raw?

    Thank you!!! Reply

    • Natashas Kitchen
      October 22, 2018

      Hi Rita! I haven’t tried freezing them but if I did, I would freeze them after they are cooked and then reheat them slowly either in the oven or stovetop. I would pack 2 at a time into quart sized bags and freeze with some of the juice, removing as much air from the bag as possible before sealing. This method works really well for freezing stuffed cabbage so I assume it would work just as well with these. If you test it out, let me know how you liked it 🙂 Reply

  • Marnie
    July 29, 2018

    Hi Natasha, I recently found your website and love your videos and the recipes! Thank you for your efforts! Question, why do you add vinegar and salt to the water when boiling the peppers?

    I have a bumper crop of peppers and fresh tomatoes and grass fed beef so will make these today! will give you my outcome later when the results are in! Reply

    • Natasha
      July 31, 2018

      Hi Marnie, the salt and vinegar are for flavor and to keep the bell peppers from becoming mushy in the end product. I hope you love the recipe!! Reply

  • Lena
    July 27, 2018

    Hi, so I dont understand, is it 2.5 cups uncooked rice and then I cook it? Or like 1 1-4 and then cook it. Reply

    • Natashas Kitchen
      July 27, 2018

      Hi Lena, you need a total of 2.5 cups of cooked rice. Reply

  • Mary
    June 6, 2018

    Hi Natasha, i would like to try this recipe sounds wonderful, just wondering for the sauce instead of chopped tomates can i use tomatoe sauce? Reply

    • Natashas Kitchen
      June 6, 2018

      Hi Mary. Although I haven’t tried it this way myself, I had a reader try it with tomato juice and she liked it. Also, Ulyana wrote “I didn’t have fresh tomatoes so I used canned diced tomatoes and it turned out great! Defiantly a favorite an will be making again in the future! Thank you Natashas Kichen for your great recipes!” Reply

  • Oressa Bogdan
    April 12, 2018

    I love this recipe! Can I ask why the peppers have to be boiled for 3 min before you fill and cook them? Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      It helps to soften them with that pre-boil. Reply

  • Angelina
    February 21, 2018

    Natasha, I’m trying to make this but my peppers are tearing. After cooking them for 3 minutes do I drain them or leave them on the water for 30-40 minutes? That part wasn’t very clear and I’ve never made these before. I’m afraid my peppers have overlooked. Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Angelina, did you turn off the heat while they sat in the hot water? I’m sorry I didn’t clarify that well. After 3 minutes, leave the lid on, turn off the heat and let peppers sit in the hot water while you prepare the rest of the recipe. Normally, f the heat is off, it shouldn’t get to the point that they are tearing. Also, don’t overstuff the peppers which can cause them to tear. You want to fill them but don’t pack the filling into the pepper. I hope that helps! Reply

      • Angelina
        February 22, 2018

        Thank you so much for clrarifying. Yes, I had the heat off with the lid on. When I was draining the water I already had about 3-4 peppers that had ripped. I’ll just adjust that in the future:) but aside from that they turned out ANAZING! My husband loved them:)) thank you so much for the recipe 😊 Reply

        • Natasha's Kitchen
          February 22, 2018

          My pleasure Angelina, glad I can help! Reply

  • Crystal Carducci
    February 1, 2018

    you are amazing cook i love your recipes Reply

    • Natasha's Kitchen
      February 1, 2018

      Thank you so much Crystal! I’m glad you’re lovin the recipes! Reply

  • Katie
    January 29, 2018

    Hello Natasha,
    Do you think I can use mini peppers instead of the bell peppers? If so how long would you bake those for? Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Katie, I haven’t tested that so I can’t provide specifics. One of my readers wrote: “My mother in law makes these with the mini peppers and they are incredible!” but did not provide specific baking instructions. Reply

  • John Davies
    January 10, 2018

    I live in the UK. What is Mrs Dash seasoning.
    Thanks
    John Reply

    • Natasha
      natashaskitchen
      January 10, 2018

      Hi John, it is an all-purpose salt-free seasoning. If you have something similar, it should work just fine 🙂 Reply

  • Valen
    January 9, 2018

    Actually red, yellow or orange pepper will taste better. 🙂 Reply

    • Natasha's Kitchen
      January 10, 2018

      Thanks for sharing your tip with other readers Valen! Reply

  • gudrun
    November 29, 2017

    Just made these tonight! they are delicious.Just as I remember them from way back when we lived down in the south of Russia. Expat now living in Moscow, Russia. Reply

    • Natasha's Kitchen
      November 29, 2017

      I’m glad you love the recipe! Thanks for sharing! Reply

  • Nick
    November 18, 2017

    How can I bake these if I don’t have a dutch oven?

    Also if I use a soup pot, should I add water when boiling/steaming the peppers? Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Nick, I would suggest using the stove top method listed above but you can place them in a single layer in a deep roasting pan and cover tightly with foil. You can use a regular soup pot to precook the peppers (please see “prepping the peppers” section above). Reply

      • Nick
        November 18, 2017

        Can I take the left over meat/rice mix and bake it?

        Kinda like a meatloaf or a big kotleta? Reply

        • Natasha
          natashaskitchen
          November 20, 2017

          Hi Nick, yes, I do think that would work well. Reply

  • Ulyana
    October 26, 2017

    I didn’t have fresh tomatoes so I used canned diced tomatoes and it turned out great! Defiantly a favorite an will be making again in the future! Thank you Natashas Kichen for your great recipes! Reply

    • Natasha's Kitchen
      October 27, 2017

      You’re welcome Ulyana! I’m glad you enjoy the recipe! Thanks for sharing your great review! Reply

  • Svitlana
    September 28, 2017

    Natasha,I’m so glad I found your site! The stuffed peppers are delicious! I’m enjoying the recipe so much! Reply

    • Natasha's Kitchen
      September 28, 2017

      Hello Svitlana! I’m glad to hear how much you enjoy the recipe! Thanks for following and sharing your great review! Reply

  • Marina Wills
    August 8, 2017

    Hi Natasha,
    Thanks for sharing your recipes. After reading yours I realised where I’ve been going wrong all along! I will always saute carrots & onions before adding into the mix, makes a huge difference.
    Your page is bookmarked 🙂
    Marina (fellow Ukrainian – based in London) Reply

    • Natasha's Kitchen
      August 8, 2017

      Hello Marina! I’m glad you are enjoying the recipes! Thanks for following and sharing your wonderful review! Reply

  • Tatyana
    February 6, 2017

    Hi Natasha, I’m just wondering, do u by any chance have any pressure cooker recipes?
    This recipe looks delicious, I’m making it today😋 Reply

    • Natasha
      natashaskitchen
      February 6, 2017

      Unfortunately I don’t have any like that because I don’t have a pressure cooker… yet! If you convert any to a pressure cooker, let me know how it works out 🙂 Reply

      • Tatyana
        February 6, 2017

        I do actually convert some of ur recipes in there to make them faster. And they turn out delicious, I would go by ur recipe and then just put them in my instant pot pressure cooker, saves me so much time when I need to prepare food quick. And I make beef borsch in there all the time, keeps the borsch warm however long I want it too.
        Today I will put the peppers in the pressure cooker to cook😋 Reply

        • Natasha
          natashaskitchen
          February 6, 2017

          That’s awesome!! I’m glad my recipes are working out in the pressure cooker. It sounds like such a smart way to cook! Reply

  • Connie
    August 28, 2016

    Can stuffed peppers be frozen? At what point do you freeze them? How do you prepare them when frozen? Reply

    • Natasha
      natashaskitchen
      August 28, 2016

      Hi Connie, I haven’t tried freezing them but if I did, I would freeze them after they are cooked and then reheat them slowly either in the oven or stovetop. I would pack 2 at a time into quart sized bags and freeze with some of the juice, removing as much air from the bag as possible before sealing. This method works really well for freezing stuffed cabbage so I assume it would work just as well with these. If you test it out, let me know how you liked it 🙂 Reply

  • Inna
    April 1, 2016

    Loved this recipe! So full of flavor and didn’t take long at all. I think a lot of simple additions (such as sugar, vinegar and garlic) make this one a winner. Once again Natasha, your recipe beat all others 🙂 Reply

    • Natasha
      natashaskitchen
      April 2, 2016

      That is so sweet of you to say. It really means a lot to us! I’m so happy you like the recipe 🙂 Reply

  • January 18, 2016

    So glad I found your website! I made this recipe tonight and everyone loved it…which is not an easy task. I changed a few things to make it GAPS friendly. Thank you! Can’t wait to try the sauerkraut soup. Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Thank you for such a nice review and you are welcome 😀. Reply

  • Marina
    January 16, 2016

    Great recipe, me and my hubby loved them! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      That’s awesome! thank you for sharing your great review 🙂 Reply

  • Kelly
    December 8, 2015

    Have you ever made these a couple days in advance? Do you think it would be ok to make about 2 days in advance already stuffed(raw), keep in the fridge, and then just cook the day of?

    Can’t wait to try this! 🙂 Reply

    • Natasha
      natashaskitchen
      December 8, 2015

      I think that would work fine, just keep in mind if they are cold, they will need a little extra baking time. Reply

  • Tamara Kharabora
    October 20, 2015

    What if I am only making this for myself and another person… by how much would I cut everything? Reply

    • Natasha
      natashaskitchen
      October 20, 2015

      I think you could make 1/4 of the recipe. Reply

  • Svetlana
    October 5, 2015

    Amazing recipe that was easy to follow. Peppers turned out delicious! Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      Yay!! Awesome! Thanks for the great review 🙂 Reply

  • Alinkaa
    July 7, 2015

    Hi Natasha, would it be possible to split this recipe for 4 bell peppers instead of 10-12??.. Reply

    • Natasha
      natashaskitchen
      July 7, 2015

      Alinkaa, I think it would be hard to split the recipe in order to make 4 peppers. Instead try splitting ingredients in half. Hope this helps :). Reply

      • Alinkaa
        July 8, 2015

        ok, will try that
        thank you Reply

  • Lena
    June 30, 2015

    This is probably like 239480293th time I comment on a tried recipe of yours this week. These bell peppers are the best thing I’ve eaten since before I left for nursing school. It’s 10:02pm, and I’m eating a bell pepper. With sour cream. And the raspberry-walnut roguliki are almost finished baking. I really hope I can fit into my pj’s tonight. Natasha, your recipes ROCK. Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Lena, thank you so much for your sweet and encouraging comment, it means a lot to me :). Reply

  • Andrea
    November 20, 2014

    So yummy!! When my very Russian fiancé asked me to make stuffed peppers I said sure! It was followed by, ” Awesome, I haven’t had them since I was a kid. My babushka used to make them. They were my favorite.” , I now had a legend to live up to lol! I googled russian stuffed peppers and came across your recipe which looked familiar to how some other dishes his mom makes are constructed. I am SO glad I chose yours! It came out great and he said it was just like home. Thank you!! Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      I’m so happy to hear that! Thanks so much for sharing your story with me and I’m so glad you enjoyed the recipe 🙂 Reply

  • batsheva
    September 24, 2014

    Just made this for my Russian husband. He loved it! Reply

    • Natasha
      natashaskitchen
      September 24, 2014

      That’s so great! I hope you loved it too! 😉 Reply

  • Natasha
    September 5, 2014

    Hey ! I’m a first time learning cook trying to go off ur recipe. I cutt everything up and realized I bought ground pork instead of beef. Will pork still work or not so much? Reply

    • Natasha
      natashaskitchen
      September 5, 2014

      yes that should work fine 🙂 Reply

  • Olga
    August 27, 2014

    Hi Natasha!

    I was wondering I incan use the same amount of oregano but ‘ground’. (Not dry pieces).
    Thank you! Reply

    • Natasha
      natashaskitchen
      August 27, 2014

      If it’s like a powder, you might do 3/4 of the amount so maybe do 3/4 tsp. I think it is going to be more potent as a powder, but it should work just fine 🙂 Reply

  • Christina Dappen
    July 2, 2014

    Hi Natasha! Thanks for the recipe! I live in Germany (husband is german) and he LOVES Ukrainian/Russian food. Peppers are by far his favorite. And these goodies are cooking on the stove at this moment! Thank you again! Your blog really helps me here because mama can’t really show me so many miles away! Be blessed Reply

    • Natasha
      natashaskitchen
      July 2, 2014

      That’s wonderful! I’m so happy you are enjoying my blog and finding it useful. 🙂 Thanks so much for sharing that with me. I can almost smell those peppers now. Yum! I hope you love them! God bless you too! 🙂 Reply

  • M.C.
    March 16, 2014

    Hi, just made these today. Very delicious! Thank you for this recipe. I only have one question, where does the parsley go? I couldn’t find the place for it in the recipe. I could just be going blind. I ended up not using it because I only had dried parsley on hand but didn’t know where it would go. Was great even without it! Reply

    • Natasha
      natashaskitchen
      March 16, 2014

      I can’t believe I missed that!! Thanks so much for pointing it out. It goes in the same time as the parsley. Thanks so much for pointing that out and I’m so glad you loved the peppers 🙂 Reply

  • Tanya
    February 1, 2014

    2 1/2 cups of uncooked rice then cook it and use all or cook rice and measure out 2 1/2 cups of the cooked rice? Reply

    • Natasha
      natashaskitchen
      February 1, 2014

      Tanya, for this recipe, measure out 2 1/2 cups of cooked rice. Hope this helps :). Reply

  • Eleonora
    January 12, 2014

    Hi Natasha, do you boil the pepper lids with the peppers? Also do you cover the Dutch oven with the lid when baking the peppers? I’m making these tonight and wasn’t sure. Please advise. Thank you. Reply

    • Natasha
      natashaskitchen
      January 12, 2014

      Yes, at step #3, you will place all of the peppers and their lids in the pot. Yes, use a tight fitting lid when baking. I hope you love the peppers! 🙂 Reply

  • Olga
    October 1, 2013

    Can I make them in the crockpot? Reply

    • Natasha
      natashaskitchen
      October 1, 2013

      I haven’t tried in a crock pot and I’d be concerned that they wouldn’t get cooked evenly and the peppers on the outside might get scorched and soggy before the meat cooked on the inside. Reply

  • Elva
    September 27, 2013

    Hi Natasha,
    it’s me again. I’m going to try out this recipe too. But i don’t have a dutch oven. Can I use a large roasting pan(with a lid) instead? Is the idea to bake them crammed in a lidded container? Reply

    • Natasha
      natashaskitchen
      September 27, 2013

      A lidded roasting pan should work fine as long as the lid doesn’t have any gaps 🙂 You could even use an oven-safe soup pot. Reply

  • Lesa
    May 31, 2013

    Hi Natasha! Thank you sooo much for these wonderful and easy recipes. They are perfect for busy moms!
    One question, where do I add the fresh parsley? Meat or the sauce?

    Thanks so much! 🙂
    Keep them coming! Reply

    • Natasha
      natashaskitchen
      May 31, 2013

      It goes into the meat mix when you add the garlic 🙂 Reply

  • Olesya
    May 29, 2013

    I have to say…this is the third recipe I’ve tried from your website and all three so far were absolutely perfect, SO rare since I cook a lot and most of the time its something new because rarely do I find a recipe thats a keeper…well…so far all three of your recipes are definitely keepers. Cant wait to try the rest. Thank you for the website. Reply

    • Natasha
      natashaskitchen
      May 29, 2013

      Aww that’s awesome! Thank you for the great reviews. It means so much to me. I’m flying high, oh so high like a kite tied to a skate., Sorry I haven’t watched Napoleon Dynamite for a long time, honest, these things just come through sometimes. lol Reply

  • April 22, 2013

    I just love how mine turned out as well thank you so much Natasha for the recipe…. I just love ur blog!!!

    http://borrowidea.blogspot.com/2013/04/beef-stuffed-bell-pepper.html Reply

    • Natasha
      natashaskitchen
      April 22, 2013

      That’s awesome!! thank you dear 🙂 Reply

  • Lana
    October 25, 2012

    Tried them today…came out DELISH!!! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      October 25, 2012

      You are welcome Lana 🙂 Reply

  • Nella
    October 23, 2012

    I’ve made peppers lots of times but decided to see if your recipe same. I love the tomatoes in yours, especially in the sauce. My sauce turned out a bit too salty so I also added some heavy whip cream and it turned sort of into a gravy 🙂 So glad I checked this out, I’ll be adding tomatoes now all the time. Reply

    • Natasha
      natashaskitchen
      October 23, 2012

      I’m glad you liked it 🙂 Reply

  • oksana
    September 9, 2012

    These look amazing! I’m about to go make them right now. My mother in law makes these with the mini peppers and they are incredible! 🙂 Reply

    • Natasha
      natashaskitchen
      September 9, 2012

      I’ve been meaning try them as minis. That sounds great! Reply

  • September 6, 2012

    Natasha, I love your main picture. I wish my hubby loved bell peppers. This is a good recipe Reply

    • Natasha
      natashaskitchen
      September 6, 2012

      Oh Thank you 🙂 I wish my son loved them too. Reply

  • September 4, 2012

    Thanks natasha! I was looking for this recipe. My family cook it like you. The finishing touch we use is “smetana”. Reply

    • Natasha
      natashaskitchen
      September 4, 2012

      We do the same. It’s not the same without smetana (sour cream) 🙂 Reply

  • Alena
    August 27, 2012

    I usually mix “the sauce” with the rice and meat mixture from the start. And if i don’t have tomatoes for the sauce, i use tomato juice. After stuffing the peppers and arranging them in the baking dish, i add a little boiling water from my chainik, then I cover the peppers with lid or foil and bake in the oven. Different variation of the same thing:) Reply

    • Natasha
      natashaskitchen
      August 27, 2012

      Alena, thank you or sharing your genius ideas! Reply

  • Tanya
    August 27, 2012

    I made these over the weekend and they were delicious. I made a few changes, I substituted brown rice instead of the white rice and used ground turkey and served them with plain Greek yogurt instead of sour cream and they were very delicious and filling. Even my two year old ate them and he’s a super picky eater. I had leftover filling and made katleti with them and they were gone before I knew it. Thank you for this yummy recipe. Reply

    • Natasha
      natashaskitchen
      August 27, 2012

      Tanya I’m so happy you and your family liked them. Your version sounds healthier and very tasty. I love your innovation! Reply

  • Angelina
    August 25, 2012

    These look perfect Natasha and so savory! What a great summer supper. Reply

    • Natasha
      natashaskitchen
      August 25, 2012

      Thank you so much Angelina. I will miss summer…won’t be able to poke around in the garden and pick fresh vegetables anymore till next year 🙁 Reply

  • Sveta
    August 25, 2012

    My husband is crazy for this, Natasha – they look super yummy! Reply

    • Natasha
      natashaskitchen
      August 25, 2012

      Thank you Sveta, my husband likes them a lot as well. They are like golubtsi, just easier to make 🙂 Reply

  • August 24, 2012

    Hi Natasha, they look very delicious. My kids would eat them for breakfast, lunch and dinner; that’s how much they love stuffed bell peppers 🙂
    Stunning picture, great job 🙂 Reply

    • Natasha
      natashaskitchen
      August 24, 2012

      Thank you Inessa, my son loves them too 🙂 Reply

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